{"id":59915,"date":"2023-09-06T08:14:35","date_gmt":"2023-09-06T08:14:35","guid":{"rendered":"https:\/\/www.inspirenignite.com\/anna-university\/fd3004-precision-fermentation-for-dairy-alternatives-syllabus-for-food-tech-2021-regulation-professional-elective-i\/"},"modified":"2023-09-06T08:14:35","modified_gmt":"2023-09-06T08:14:35","slug":"fd3004-precision-fermentation-for-dairy-alternatives-syllabus-for-food-tech-2021-regulation-professional-elective-i","status":"publish","type":"post","link":"https:\/\/www.inspirenignite.com\/anna-university\/fd3004-precision-fermentation-for-dairy-alternatives-syllabus-for-food-tech-2021-regulation-professional-elective-i\/","title":{"rendered":"FD3004: Precision fermentation for dairy alternatives syllabus for Food Tech 2021 regulation (Professional Elective-I)"},"content":{"rendered":"

Precision fermentation for dairy alternatives detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities<\/a> official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below. <\/p>\n

For Food Technology 5th Sem scheme and its subjects, do visit Food Tech 5th Sem 2021 regulation scheme<\/a>. For Professional Elective-I scheme and its subjects refer to Food Tech Professional Elective-I syllabus scheme<\/a>. The detailed syllabus of precision fermentation for dairy alternatives is as follows. <\/p>\n

Course Objectives:<\/h4>\n

Download the iStudy App for all syllabus and other updates.<\/a>
\"Get<\/a><\/h4>\n

Unit I<\/h4>\n

FERMENTATION BASICS\t9<\/strong>
\nFermentative products – enzymes, flavoring agents, vitamins, natural pigments, and fats. Benefits of precision fermentation based dairy alternatives over plant based dairy alternatives\n<\/p>\n

Unit II<\/h4>\n

DAIRY & FERMENTED DAIRY PRODUCTS\t9<\/strong>
\nDairy products, texture, physico-chemical property, functional properties, Probiotic delivering
\nability, Sensorial features, geography specific dairy products.\n<\/p>\n

Unit III<\/h4>\n

Download the iStudy App for all syllabus and other updates.<\/a>
\"Get<\/a><\/h4>\n

Unit IV<\/h4>\n

PRE-REQUISITES IN PRECISION FERMENTATION\t9<\/strong>
\nBioprocess design, feed stock identification for commercial application, Safety and standard regulations, Regulatory approval bodies, Ethical considerations.\n<\/p>\n

Unit V<\/h4>\n

PRECISION FERMENTATION PRODUCTS AND APPLICATION IN ALTERNATE
\nDAIRY PRODUCT DEVELOPMENTS\t9
\nChymosin, Vitamin\tB12,\tRiboflavin, Whey protein, casein, collagen, fibronectin, soy
\nleghemoglobin, DHA,\tEPA,\tMicrobial exopolysaccharides. Dairy\tanalogues,\tBenefits of\tdairy
\nanalogues over conventional dairy products, Need for dairy alternates.\n<\/p>\n

Course Outcomes:<\/h4>\n

At the end of the course the students would have the knowledge to<\/p>\n

    \n
  1. Understand the concepts, principles and procedures involved in the fermentation of plant based products.<\/li>\n
  2. Acquire knowledge to fermented dairy products<\/li>\n
  3. Examine the precision fermentation technology.<\/li>\n
  4. Assess the basics of fermentation for plant based ingredients and insights on precision fermentation<\/li>\n<\/ol>\n

    Text Books:<\/h4>\n

    Download the iStudy App for all syllabus and other updates.<\/a>
    \"Get<\/a><\/h4>\n

    For detailed syllabus of all the other subjects of Food Technology 5th Sem, visit Food Tech 5th Sem subject syllabuses for 2021 regulation<\/a>. <\/p>\n

    For all Food Technology results, visit Anna University Food Tech all semester results<\/a> direct link. <\/p>\n","protected":false},"excerpt":{"rendered":"

    Precision fermentation for dairy alternatives detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food […]<\/p>\n","protected":false},"author":2297,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[85],"tags":[],"class_list":["post-59915","post","type-post","status-publish","format-standard","hentry","category-food-tech"],"_links":{"self":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/59915","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/users\/2297"}],"replies":[{"embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/comments?post=59915"}],"version-history":[{"count":0,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/posts\/59915\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/media?parent=59915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/categories?post=59915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.inspirenignite.com\/anna-university\/wp-json\/wp\/v2\/tags?post=59915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}